Looking for something a little different to accompany the meat you plan to grill this Labor Day holiday weekend? How about a chilled rice salad with chopped tomato, celery and diced avocado, combined in a spicy, creamy dressing.
Preparation time for this salad is minimal, thanks to quick-cooking rice. Make it the night before or early in the day so the flavors can mingle while the ingredients chill. Add the diced avocado just before serving.
COMBINATION RICE SALAD
2 cups quick converted rice
1 2/3 cups water
1 1/4 teaspoons salt
1 tablespoon butter or margarine
1 medium tomato, chopped
1/2 cup chopped celery
1/2 cup prepared creamy onion salad dressing